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Made with tender beef piled on a garlic-toasted bun with cheese, and served with a rich au jus, this Instant Pot French Dip recipe creates the ultimate sandwich with only minutes of prep!
Looking for more melt-in-your mouth Instant Pot Beef recipes? Don't miss my recipes for Instant Pot Brisket, Instant Pot Italian Beef, and Instant Pot Short Ribs.
French Dip Made Fast
When it comes to making a tender, juicy, melt-in-your-mouth French Dip Sandwich, nothing is faster (OR easier) than using the Instant Pot to make this classic recipe.
The Instant Pot works its magic to break down the beef in just over an hour to create insanely delicious beef, complete with a nuanced, rich au jus dipping sauce. When that tender beef is piled high on a garlic-toasted bun and smothered in gooey cheese, you have the ultimate French Dip.
With only minutes of prep work for the cook, and rave reviews from the family, Instant Pot French Dip Sandwiches will quickly become a favorite.
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients
- Beef Roast: A chuck roast is the best type of beef roast to use when making French Dips. The marbling in the beef will render out as the roast pressure cooks, flavoring the au jus and resulting in incredibly tender beef. A bottom-round roast, sirloin roast, or top-round roast will work but will not become as tender as a chuck roast.
- Beef Stock: Use low-sodium beef stock or broth to help control the added sodium in this recipe. There is a lot of liquid in this recipe. Do not be tempted to cut back on the amount used. Not only does it create a delicious dipping sauce for the French Dips, but it also keeps the beef super moist and the cooking time was calculated using the full 4 cups of beef.
- Onion & Garlic: Garlic and onion add to the flavor of the au jus and beef.
- Soy Sauce: Don't be tempted to omit the soy sauce from these French Dip Sandwiches, that extra flavor adds just the right umami flavor.
- For Serving: To make a French Dip Sandwich you need buns and sliced provolone cheese. For the buns, use hoagie or sub rolls for an authentic French Dip, but in a bind use hot dog or hamburger buns. Parenting Tip: Use hot dog buns for smaller appetites!
How to Make Instant Pot French Dip Sandwiches
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Sear the Beef
Searing the chuck roast adds texture to shredded beef, in turn adding texture to the French Dip.
Deglaze the Inner Pot
In order to prevent a burn notice, it is crucial to scrape up any browned bits off the bottom of the inner pot. This is easiest if you remove the roast first, then add in some broth and scrape up those browned bits.
Layer Ingredients
Add the remaining beef stock, sliced onion, garlic, and soy sauce to the inner pot. Nestle the seared beef into the stock.
Pressure Cook with Natural Pressure Release
The amount of time this recipe needs to pressure cook is based on the size of your chuck roast. The beef needs to cook for 20 minutes per pound with a full natural pressure release to stay tender.
Shred Beef
Once pressure has been released, remove the cooked roast from the inner pot, place it in a large mixing bowl, and shred it with two forks. It should fall apart.
Reduce Au Jus
While assembling the French Dips, allow the rich cooking liquid to reduce and intensify in flavor, by turning the Instant Pot to Sauté and letting the liquid simmer.
Assemble French Dips
To prevent the buns from getting soggy, it is best to toast them before layering the beef and cheese on the bun. For added flavor, spread the buns with softened butter. Once toasted, rub the buns with a garlic glove. Layer the toasted buns with the shredded beef and sliced cheese and briefly return to the oven to melt the cheese.
Serving Suggestions
Serve your toasted Instant Pot French Dips with the reduced cooking liquid. I also recommend a side of Oven Baked Fries, Sweet Potato Fries, or Instant Pot Corn on the Cob.
Recipe Modifications
- Gluten-Free French Dip Sandwiches: Use tamari in place of soy sauce and your favorite gluten-free bun. It is best practice to check to ensure your beef stock or beef broth is gluten-free as well, as this can vary from brand to brand.
- Swap Mayo for Butter: For richer results, try swapping out the butter for mayonnaise when toasting the sandwiches.
- Dairy-Free Modification: Use mayonnaise in place of butter for toasting the buns and omit the sliced cheese from the sandwiches.
- Crockpot French Dips: Sear the meat in a heavy-bottomed skillet over high heat on the stove in 1 tablespoon oil. Once seared on all sides, place the roast into the slow cooker with the broth, garlic, onion, and soy sauce. Cook on high for 6-7 hours or low for 9-10 hours. Shred the meat and assemble the sandwiches as the recipe directs.
Recipe FAQs
No! While searing the beef adds flavor and texture to the French Dip, it is not necessary. If you are on a time crunch or your beef is frozen, skip this step.
One of the many reasons I love using my Instant Pot to prepare these French Dips is that it can be made using a frozen chuck roast. To do so, skip searing the meat and cook for 30 minutes per pound, instead of 20 minutes per pound.
Yes! To speed up the cooking time, cut your chuck roast into large 2-inch chunks. Skip searing the beef and cook for 30 minutes on high pressure with a full natural pressure release.
More Instant Pot Recipes Using Chuck Roast
- Instant Pot Pot Roast
- Instant Pot Mississippi Pot Roast
- Instant Pot Italian Beef
- Instant Pot Beef Stew
- Instant Pot Beef Bourguignon
- Instant Pot Beef Barbacoa
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot French Dip Sandwiches
Video
Ingredients
- 3 pound chuck roast
- kosher salt and pepper
- ½ tablespoon olive oil, or canola oil
- 4 cups low-sodium beef broth
- 3 cloves garlic, divided
- 1 small onion, thinly sliced
- 1 tablespoon soy sauce
- 8 hoagie buns
- 1 tablespoon unsalted butter, softened, optional
- 16 slices provolone cheese
Instructions
- Hit Saute on the Instant Pot, add oil, and let heat. While the oil is heating, season the chuck roast liberally on each side with salt and pepper. Once the oil is heated, add the seasoned roast to the inner pot and sear on each side until golden, about 2-4 minutes per side.
- Once the roast is evenly seared, turn the instant pot off by hitting cancel, and remove the roast to a plate. Pour 1 cup of the beef stock into the inner pot and scrape up the browned bits on the bottom of the inner pot.
- Pour in the remaining 3 cups of stock. Add in 2 garlic cloves, sliced onions, and the soy sauce to the pressure cooker. Return the seared beef to the inner pot.
- Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. Set to cook on high pressure for 20 minutes per pound. For a 3-pound roast, this is 60 minutes.
- Once the cooking time has elapsed, allow the pressure cooker to naturally release for AT LEAST 10 minutes, but 15-20 minutes is best, before manually releasing pressure.
- Remove the roast from the inner pot, place it into a large mixing bowl, and turn the pressure cooker back to saute. (Hit Cancel/Off THEN Saute). Let the cooking liquid reduce with the instant pot open. so that it intensifies in flavor and reduces slightly. While the au jus simmers, shred the beef with two forks.
- Place the rolls, opened, on a sheet pan. Spread a light layer of butter or drizzle with olive oil. Toast for 5 minutes in a 400℉ oven or carefully and quickly using a broiler until just browned. Remove the rolls from the oven and rub the garlic clove over the inside of the roll.
- Layer meat and 2 slices of cheese on each roll and return to the oven until cheese melts, cooking for about 3 minutes.
- Turn off the saute function on the inner pot. Lade up the au jus into bowls, straining first if desired. Serve with the french dips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2017 but was updated in 2020 with a new video and tips.
I live near a restaurant that's known for their French Dip sandwiches and there's always a line. I can't wait to try this easy French Dip recipe so I don't have to wait in line!
Be ready to fall in love with these 🙂
oh my goodness, french dip is literally my FAVORITE sandwich ever. and you can't beat the deals at ALDI! can't wait to make this <3
Enjoy April
I read somewhere that bottom round is too lean for cooking in the IP! I am glad you proved this wrong as it's one of my preferred cuts for this type of meal 🙂 I can't wait to make this!
Peggy, it takes a bit longer to get tender, but is absolutely perfect (and no full of fat!)
I did exactly what your recipe said to do and mine wasn't tender or falling apart. It was a tough mess. I even made sure i bought the correct meet "bottom round, Black Angus". I so wanted this to work out. Oh well, thank you for the recipe though.
Jodi, this makes me so sad for you! Can I ask a few questions? Were you sure to set on high pressure? Did you allow the pressure cooker to release naturally for at least 15 minutes?? That is crucial for tender meat (sort of like how you would let meat rest before cutting to keep it juicy) And what size roast did you use?
Don't discard the meat, place it back in IP and set again for another 20 minutes and let naturally release for another 20 minutes. It should be super tender after that.
I had the same experience as the person above. Followed your directions exactly & it was tough. You may want to edit your instructions & include the put back in for additional 20min.
Oh man, so sorry. I am remaking this today (for 5th time) to see if I can help troubleshoot better for you!
Sadly, same experience here. 3.5 lb bottom round on high pressure for 60 minutes, natural release 15+ minutes — the meat was tough and thermometer read near 200! (160 is considered well done) I’m glad to report that the flavor of the au jus and prep of buns and cheese made for a delicious meal regardless! I’m hoping to figure out what we can change to get a tender falling apart result.
Hi Jess! I am glad you were still able to enjoy dinner, but sorry your meat was not as tender. I state in post (under ingredients) that chuck roasts are the more tender cut. Bottom Round Roasts work perfectly but don't shred (or fall apart) as easily. In the future if your meat is not tender after cooking, take the meat out and slice and put back in the pressure cooker for another 10 minutes in the aus jus--it will help it become a bit more tender (and cooking beyond 160 is okay in this instance) Hope those tips help!
Yum! Such a great use of the pressure/slow cooker. I have actually never had a French dip sandwich before. Definitely need to start with this.
You certainly need to give it a try!
We love French dip sandwiches! I always buy healthy deli meat but this looks super easy and delicious. I’ll have to try this method instead!
This is super easy Tiffany! And so much cheaper than deli meat--not to mention tastier 😉
I've never heard of these - they look so tasty though - I love beef cooked like this.
Oh Angela, you have been missing out. You must try these!
I haven't made a french dip in years -- but I desperately want to dive into that sandwich. Love that you can do it in the pressure cooker!
You need to make these so you CAN dive into this sandwich <3